Egg and Tuna Turnovers

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
4 hard-cooked eggs, peeled and chopped
1/3 cup (75 mL) flaked tuna
1 tbsp (15 mL) onion, finely chopped
1 tsp (5 mL) parsley flakes (optional)
pinch dill seed (optional)
1 10 oz (284 mL) can undiluted cream of celery soup
1 8 oz (225 g) package refrigerated crescent roll dough
1 tbsp (15 mL) lemon juice
Nutritional Facts
Amount Per Serving
353 Calories
Protein
14.5g
Fat
20.4g
Carbohydrate
28g

Directions

Preheat oven to 190 C (375 F). Thoroughly combine eggs, tuna, onion, parsley flakes, dill seed and one-third of the celery soup. Separate the crescent roll dough into four rectangles and place on greased baking sheet. Gently press diagonal perforations to seal. Place 1/3 cup (75 mL) egg mixture on each rectangle. Fold and pinch edges to seal. Bake 20 minutes. Meanwhile, make a sauce by combining remaining soup and lemon juice in saucepan and pour over baked turnovers.

Preparation: 10 minutes

Cooking: 20 minutes